Best Cornbread Dressing

It wouldn’t be Thanksgiving without dressing.

wired

wired

Or do you call it stuffing?

from jokeoftheday

from jokeoftheday

This can be a point of contention–almost as controversial as how you pronounce the word “pecan.”

newly nerfed

newly nerfed

(for the record, it’s pronounced “p’con.”)

But since this does not go in any cavity (except your mouth) (sorry, I couldn’t stop myself from typing that…), it’s not called “stuffing.”

This, my friends, is dressing. But it’s not your mama’s dressing. My mama’s dressing (or more accurately, my grandma’s dressing) is rather…solid and mushy, all at the same time.

from ipcblog

from ipcblog

The first thing you need to do is make you some cornbread. You can make it the night before (maybe a double batch, and eat some of it with chili) or the day of. My preferred cornbread recipe belongs to the Pioneer Woman (I sub the AP flour for GF). You can find it here.

skillet cornbread

skillet cornbread

My dressing recipe is adapted from Tyler Florence.

You’ll need to gather:

  • 2 T butter
  • 2 onions
  • handful of fresh sage leaves
  • 1 egg
  • 1/4 c. heavy cream
  • 1/4 c. chicken stock
  • s & p
  • 1 batch of cornbread

First, grab your two onions, and dice them.

onions

onions

diced

diced

Heat the butter in a skillet, and once melted add the onions.

onions sautéing

onions sautéing

Saute for a about 10 minutes, until caramelized.

While the onions are cooking grab some sage leaves.

fresh sage

fresh sage

Stir the onions occasionally, and chop the sage.

chopped

chopped

After chopping the sage, tear the cornbread into small pieces and put in a largish mixing bowl.

torn cornbread

torn cornbread

Once the onions are somewhat brown,

brownish

brownish

add the sage leaves

sage & onions

sage & onions

After cooking for about a minutes, pour the onions and sage into the bowl with the cornbread.

in the bowl

in the bowl

Toss it all with some salt & pepper.

Grab the chicken stock,

chicken stock

chicken stock

heavy cream,

cream & stock

cream & stock

and the egg.

egg

egg

Crack the egg into the cup with the stock and cream and give it a good whisk.

whisked

whisked

Pour over the stuff in the bowl.

pouring

pouring

Give it a good mix.

mixed

mixed

Pour it all into a greased baking dish.

ready to bake

ready to bake

Bake at 375 for about 30 minutes, or until the top is crusty.

yum!

yum!

Seriously good.

suck it, martha.

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Categories: Food & Drink

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2 Comments on “Best Cornbread Dressing”

  1. November 22, 2013 at 5:16 am #

    That sounds good! I wanted to experiment with a dressing/stuffing recipe for Thanksgiving this year; I may try this.

    I laughed at the pecan pronunciation divide. I’m one of those people that says it like “pee-can,” which looks embarrassing when you write it out. : P

    • November 22, 2013 at 8:20 am #

      I hope you do try it! Everyone who tried this raved about it. I personally thought it was the best I’ve ever had.

      And you’re right….”pee-can” looks pretty embarrassing. 🙂

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